Beef’n Bacon Grind
It was a Friday afternoon and while browsing my Twitter feed I came across a post from Lindy and Grundy. They’re a new butcher shop in Los Angeles that sells local, pastured and organic meat. I first became acquainted with them when I saw their name on the Cochon 555 website and then later running around the event helping out with the butcher competition and serving as judges for the competition.
On Twitter they posted:
Beef ‘n bacon grind makes the BEST burger you’ll ever have!! Top it off with Farmstead original blue cheese, caramelized onions & arugala!
That really peaked my curiosity and since I was in the neighborhood I decided to stop by and check out their shop.
What a great shop. Super clean and bright with an impeccable selection of meats. So much different from you what you’d expect from your local plastic wrapped supermarket meat cases. The meat is fresh, vibrant and just beautiful.
I met Amelia Posada aka Shop Mama (total sweetheart) who described to me the Beef’n Bacon Grind. It is comprised of 50% pork belly and is ground fresh daily. The grind was impressive so I took home a pound to make some extra special burgers for my family.
I bought some great Kaiser rolls, heirloom tomatoes, and made a balsamic onion relish.
I formed two 1/2-pound patties with no seasoning, it doesn’t need it.
Preheated the oven to 375 degrees and warmed up a cast iron skillet over high heat.
I coated the skillet with two tablespoons of vegetable oil and seared each side of the burgers for 2 minutes.
I then placed the skillet in the oven for 10 minutes to finish cooking.
The burgers were excellent. Juicy and tender with a great smokey bacon flavor.
I can’t wait till June when they’ll be finish dry aging 6 steers. Their meat cases will be bursting with some incredible cuts of beef.
Check out Lindy and Grundy at http://lindyandgrundy.com/